Marianne Martinez
Sautéed potatoes are a quick, easy, and delicious side dish. They are crispy on the outside and fluffy on the inside. The key to achieving this texture is to parboil the potatoes before frying them. This method also reduces the chances of the potatoes burning. The type of potato you use will also determine the texture of your sautéed potatoes. Waxy potatoes like Charlotte or Anya will give you a good solid crunch, while floury potatoes like King Edward, Maris Piper, or Russet will give you a softer centre with a flakier crisp.
| Characteristics | Values |
|---|---|
| Type of potato | Waxy varieties such as Charlotte, Anya, or Yukon Gold; floury potatoes such as Maris Piper, Rooster, or King Edward; red potatoes |
| Amount | 500g |
| Other ingredients | Oil (vegetable, rapeseed, avocado, sunflower, olive, or duck fat), butter, salt, black pepper, garlic, herbs (parsley, tarragon, chives, rosemary) |
| Preparation | Peel, cut, slice, and parboil potatoes; heat oil and/or butter in a non-stick pan over medium-high heat; add potatoes in a single layer and season; cook undisturbed until golden brown, then flip and repeat |
| Cooking time | 10-15 minutes |
| Serving | Sprinkle with herbs and serve immediately; can be stored in the fridge for 3-4 days or frozen for up to 6 months |
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What You'll Learn
Choosing the right potato
When choosing the right potato for sautéing, there are a few things to consider. Firstly, all potatoes have starch, but some are considered more "starchy" or "floury" than others. Starchy potatoes, such as Russets or Idahos, tend to lose their shape and absorb more moisture as they cook, making them ideal for frying or baking. On the other hand, red-skinned potatoes and fingerling potatoes have a "waxy" starch that helps them retain their shape during cooking, but they may not absorb sauces or dressings as well as starchy potatoes.
For sautéing, it is generally recommended to use waxy potatoes that will maintain their firmness and texture once cooked. Yukon Golds are a popular choice for their waxiness and ability to hold their shape. Red potatoes are also a good option, as they have less starch and more moisture, making them suitable for sautéing, roasting, or frying. New potatoes are also firm and waxy, making them another excellent choice for sautéing, boiling, or roasting.
If you prefer a starchy potato, you can opt for a medium-starch variety such as the long white potato, which can be boiled, baked, or fried. However, very starchy potatoes like Russets are not recommended for sautéing as they can turn mushy before getting crispy.
When shopping for potatoes, choose clean, dry, firm potatoes with no bruises or green spots. The potato skin contains more nutrients than the interior, so it is recommended to eat the skin whenever possible.
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Preparing the potatoes
The first step to making sautéed potatoes is to select the potatoes. Waxy potatoes such as Charlotte, Anya, or Yukon Gold are recommended for a crunchier texture. For a softer centre with a flakier crisp, use floury potatoes like King Edward, Maris Piper, Russet, or Rooster.
Next, peel and cut the potatoes into bite-sized pieces. The size and shape of the cut can vary depending on personal preference. Some recipes suggest cutting the potatoes into cubes or slices, while others recommend elongated olive shapes. The thickness of the slices or cubes should be around 5mm to 1 inch.
After cutting, place the potatoes in a pan of salted water and bring it to a gentle simmer. The potatoes should be cooked until they are tender, which usually takes around 8 to 15 minutes depending on their size. It is important to not overcook them, as they may fall apart. Once cooked, drain the potatoes and allow them to steam dry. You can place them back in the hot pan for a couple of minutes to ensure they are dry. This step is crucial as starting with dry potatoes will result in a crispier texture later.
Let the potatoes cool slightly before handling them further. You can now proceed to the frying step, or you can choose to refrigerate or freeze the potatoes at this stage and cook them later.
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Boiling the potatoes
Some recipes recommend boiling the potatoes whole, while others suggest cutting them into cubes or slices before boiling. If you are short on time, cutting the potatoes into smaller pieces before boiling will reduce the cooking time. However, this may increase the risk of waterlogging, so it is a trade-off. If you do cut the potatoes before boiling, aim for pieces that are around 1 cm thick.
Once the potatoes are tender, drain the water and return the potatoes to the hot pan. Allow them to steam for a couple of minutes, then remove them from the heat and let them cool slightly. This steaming step helps to ensure that the potatoes are dry before frying, which is key to achieving a crisp result.
If you are preparing the potatoes in advance, they can be boiled, drained, and steamed ahead of time. However, it is best to leave them unpeeled until closer to frying, as this will help them retain their moisture.
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Frying the potatoes
The key to getting crispy sautéed potatoes is to ensure that they are dry before frying. This can be achieved by parboiling them first, allowing them to steam dry, and then frying them.
First, peel and cut the potatoes into bite-sized pieces, cubes, or slices. The size and shape are up to you, but they should be around 1 cm thick. Put the potatoes in a pan of water and bring to a gentle simmer for around 5-8 minutes, until they start to soften but still retain their shape. Then, drain the potatoes and let them steam dry in a colander or sieve. It is important to be patient during this step and not to shake the colander or sieve, as the potatoes are fragile and may fall apart.
Next, heat oil in a large frying pan over medium-high heat. You can use olive oil, duck fat, vegetable oil, rapeseed oil, avocado oil, or sunflower oil, or butter. If using olive oil or another oil, you can add a knob of butter towards the end of cooking for extra flavour. Use a high smoke point oil and only a small amount (around 3 teaspoons or 1 tablespoon) if you are using a good, heavy non-stick pan. Heat the pan and oil before adding the potatoes.
Add the potatoes to the hot pan in a single layer, ensuring that each slice is in contact with the pan so it fries and crisps up. Cook the potatoes undisturbed until golden brown, then flip them and repeat. You can also add seasoning, such as salt and pepper, to the pan and continue to cook, turning often, until they are golden brown.
Finally, add some garlic to the pan for extra flavour. Sauté the garlic briefly, then serve the potatoes immediately. They taste best when eaten right away, but you can also freeze them and reheat them later.
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Adding seasoning and serving
When it comes to seasoning, salt and pepper are the most commonly used ingredients. You can also season your potatoes with garlic, which you should add to the pan around 30 seconds after turning off the heat. This will infuse the potatoes with a garlic flavour. If you add the garlic any earlier, it may burn and turn acidic.
For a richer flavour, you can use butter instead of oil for frying. Olive oil is the most common choice, as it won't burn at high temperatures. You can also use duck fat or vegetable oil, rapeseed (canola), avocado or sunflower oil—oils with a high smoke point. If you do opt for olive oil, you might want to add a knob of butter towards the end of cooking.
If you're making a French classic, you could follow Anthony Bourdain and sauté your potatoes in bacon fat, rendered from lardons cooked alongside the potatoes.
You can also use fresh herbs as a garnish. Parsley is a popular choice, but any fresh herbs will work. If you're using waxy potatoes, rosemary is a good choice for seasoning.
Sautéed potatoes are best served immediately, but you can also freeze them. To freeze, allow them to cool, then place them in an airtight container and store them in the fridge for up to three to four days. They can be frozen for up to six months. To reheat, use an oiled skillet, preheated oven, or microwave.
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Frequently asked questions
Waxy potatoes, such as Charlotte, Anya, or Yukon Gold, are recommended for their ability to maintain firmness and texture once cooked. For a softer centre with a flakier crisp, use floury potatoes like Maris Piper, Rooster, or King Edward.
Oils with a high smoke point, such as vegetable, rapeseed (canola), avocado, or sunflower oil, are ideal. Olive oil is also a popular choice, and you can add butter for extra flavour.
Sautéed potatoes are best enjoyed fresh, but you can partially cook them, cool, cover, and refrigerate for up to a day or freeze for future use. Reheat them in an oiled skillet, preheated oven, or microwave until warm.
